Kvasný průmysl

Research Institute of Brewing and Malting, Plc.

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About the journal

Kvasný průmysl is an open-access journal published by Research Institute of Brewing and Malting, Plc. in Czechia, publishing in czech and english. It is listed in DOAJ according to the sources read. Declared review time at DOAJ: 12 weeks. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.

Basic facts

Publisher
Research Institute of Brewing and Malting, Plc.
ISSN
2570-8619 · 0023-5830
Country
Czechia
Languages
czech, english
Access
Open access
Articles in DOAJ
599
Declared review time
12 weeks
Declared peer-review model
peer_review
Official website
http://www.kvasnyprumysl.eu/index.php/kp/index

Index listings

  • DOAJ · 2019-02-25
Indexing
DOAJ
APC
—
Declared review time (DOAJ)
12 weeks — journal-declared only (not measured)
Activity (OpenAlex)
Active — latest works 2026
PublishLens list status
Shown after sign-in
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Methodology signals (dated facts from their sources)

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Journal profile

Descriptive metadata from public sources (DOAJ, OpenAlex, PubMed) as of the capture date shown — contains no assessment or judgment.

Articles in DOAJ

599

Most recent article

3 months ago

Average review time (journal-declared via DOAJ)

12weeks

Works in OpenAlex

3494

Last recorded publication year

2025

Reported by OpenAlex in 1 of 3 sources (CC0 flags, not verified indexing)DOAJSciELOOpenAlex Core

h-index

13

i10-index

41

From OpenAlex open data (CC0).

Editorial & policy8
Last DOAJ review date
2020-06-02
Added to DOAJ
2019-02-25
Declared plagiarism screening
Not declared
Other fees beyond APC
No
Editorial board
Official page ↗
Open references deposited at Crossref
0%
ORCID iDs in current deposits
0%
Peer-review policy
View policy
Identity & continuity1
Source type
journal
Classification2

Subjects (DOAJ)

Technology: Chemical technology: Fermentation industries. Beverages. Alcohol

LCC codes

TP500-660

Subject areas

  • Fermentation and Sensory Analysis
  • Fermentation and Sensory Analysis
  • Horticultural and Viticultural Research
  • Horticultural and Viticultural Research
  • Education, Psychology, and Social Research
  • Education, Psychology, and Social Research
  • Microbial Metabolites in Food Biotechnology
  • Microbial Metabolites in Food Biotechnology
Show all subjects (50)
  • Agriculture, Plant Science, Crop Management
  • Agriculture, Plant Science, Crop Management
  • Hops Chemistry and Applications
  • Hops Chemistry and Applications
  • Biofuel production and bioconversion
  • Biofuel production and bioconversion
  • Fungal Biology and Applications
  • Wheat and Barley Genetics and Pathology
  • Wheat and Barley Genetics and Pathology
  • Fungal Biology and Applications
  • Phytase and its Applications
  • Phytase and its Applications
  • Wine Industry and Tourism
  • Wine Industry and Tourism
  • Yeasts and Rust Fungi Studies
  • Yeasts and Rust Fungi Studies
  • Meat and Animal Product Quality
  • Meat and Animal Product Quality
  • Phytochemicals and Antioxidant Activities
  • Phytochemicals and Antioxidant Activities
  • Food composition and properties
  • Food composition and properties
  • Enzyme Production and Characterization
  • Enzyme Production and Characterization
  • Microbial Metabolic Engineering and Bioproduction
  • Microbial Metabolic Engineering and Bioproduction
  • Postharvest Quality and Shelf Life Management
  • Postharvest Quality and Shelf Life Management
  • Agricultural economics and policies
  • Agricultural economics and policies
  • Food Quality and Safety Studies
  • Food Quality and Safety Studies
  • Fungal and yeast genetics research
  • Fungal and yeast genetics research
  • Botany and Plant Ecology Studies
  • Botany and Plant Ecology Studies
  • Analytical Chemistry and Chromatography
  • Analytical Chemistry and Chromatography
  • Probiotics and Fermented Foods
  • Probiotics and Fermented Foods
  • Potato Plant Research
  • Potato Plant Research

Keywords (DOAJ)

  • food fermentation
  • food technology
  • food fermentation science

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The journal's record in other sources:Web of Science MJLDOAJ

Everything shown here is produced automatically from named sources (DOAJ, OpenAlex, Crossref, PubMed, the Norwegian register) as of its capture date, with no human editing. Facts appear as recorded at the source; derived scores (PCI, PTD, PublishLens score) follow a published methodology. Not a judgement on the journal, not an official accreditation, not advice.

Wrong items are corrected automatically by re-reading the source (24 h for daily sources, 7 days for weekly ones) with a dated change log, and each item links to its source record. PublishLens-derived assessments are contested through the appeals mechanism (15 working days). Appeals · Indicator guide

Norwegian register data: Kanalregisteret (HK-dir, Norway) — CC BY 4.0 / NLOD — adapted: level extracted per year · OASPA member list — CC BY

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